• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fun FOOD Frolic logo
  • Recipe Index
  • Cookbook
  • About Hina
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Cookbook
  • About Hina
  • Subscribe
×

Home » Everyday Indian Recipes » Bhandara Style Kaddu Ki Sabzi

Published: Oct 11, 2021 | Modified: Sep 23, 2022 by Hina Gujral

Bhandara Style Kaddu Ki Sabzi

Share with your friends!
887
SHARES
TwitterFacebook887PinterestTelegramWhatsAppYummly
Jump to Recipe Jump to Video Print Recipe

Kaddu Ki Sabzi is a sweet and savory Indian-style pumpkin stir fry. It is also known as khatta meetha kaddu or Bhandara style kaddu ki sabzi. This is my family’s favorite no onion, no garlic, gluten-free, vegan sabzi recipe. Be sure to watch the video!

side shot of kaddu ki sabzi in a green ceramic platterPin

What is khatta meetha kaddu?

The khatta meetha kaddu is quite a popular pumpkin sabzi recipe across North India. It is a sattvic style Indian sabji mainly prepared for festive feasts or the with a traditional meal of aloo ki sabzi, poori, and raita.

In Northern India, it is popularly known as pethe ki sabzi or Bhandara style kaddu ki sabzi.

The combination of sweet, spicy, and savory flavors makes this pumpkin sabzi unique.

The heat of red chilies and the warmth of spices are balanced by the sourness of mango powder and the sweetness of sugar. ‘Khatta’ is the Hindi term for sour, and ‘meetha’ is for sweetness. Hence this pumpkin sabzi got the name because of its sour and sweet flavors.

More Reasons to LOVE Kaddu Ki Sabzi

  • sattvic style (no onion/garlic/tomato/ginger)
  • mildly spicy (perfect for kids)
  • perfect for a packed meal
  • vegan and vegetarian
  • one-pot dish
  • easy to digest
  • gluten-free
aerials hot of pumpkin sabzi in a green ceramic platterPin

The Right Pumpkin For Sabzi

A green skin pumpkin with deep yellow pulp is perfect for making this pumpkin sabzi. Or any other ripe and yellow variety of pumpkin is perfect.

The yellow pumpkin has a natural sweetness, and with the addition of sugar, it caramelizes perfectly.

The pumpkin has to be tender and fully ripe, so it does not take too long to cook. Usually, the yellow pumpkin takes lesser time to cook than other varieties.

Indian PumpkinPin

Other Ingredients For Sabzi

Apart from picking the right pumpkin, you need a few basic Indian pantry staples to make this pumpkin sabzi.

Mustard Oil: For its pungent taste and aroma. You can use ghee as well instead of mustard oil.

Tempering (Tadka): Mustard Seeds, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Asafoetida, and Dry Red Chilies

Spices: Red Chili Powder, Turmeric Powder, Coriander Powder, Salt

Sugar: I use jaggery powder for the nutty taste and sweetness. You can substitute it with granulated white sugar or brown sugar.

Sourness: I use dry mango powder for the sour flavor. If that is not available, use tamarind paste or extract. Avoid using lemon juice as it does not blend with the flavors of this sabzi recipe.

Additional Ingredients: Dried Fenugreek Leaves (kasuri methi) give the sabzi a subtle aroma and warmth. Fresh coriander leaves to garnish.

ingredients for pumpkin sabziPin

Step-by-Step Making Process

In a heavy bottom pan, heat oil till it starts smoking. Add tadka (cumin, mustard seeds, fennel, fenugreek, asafoetida, and red chilies). Fry till the seeds start spluttering.

Add pumpkin along with the salt and spices. Stir to combine.

Pumpkin Sabzi Cooking StepsPin
Pumpkin Sabzi Cooking StepsPin
Pumpkin Sabzi Cooking StepsPin
Pumpkin Sabzi Cooking StepsPin

Cover and cook the pumpkin over low heat for 20 – 25 minutes or till it is tender. Stir occasionally in between.

Once the pumpkin turns soft, add mango powder, sugar, and Kasuri methi. Stir to combine. Let the pumpkin pieces caramelize over low heat for 5 – 10 minutes. Stir occasionally in between.

Watch Kaddu Ki Sabz Video

Serving Suggestion

The best way to enjoy kaddu ki sabzi is with spicy, soupy Mathura style potato curry, piping hot poori, and chilled mint pomegranate raita or my special boondi raita.

Even without curry, the khatta meetha kaddu tastes delicious with simple palak puri or paratha.

Here are a few other main-course dishes to serve with kaddu ki sabzi in an Indian thali – Dhaba Style Matar Paneer, Arbi Ki Sabji, or Makhana Sabji.

You can store this kaddu ki sabzi in the refrigerator for 1 week. Reheat in a microwave or over the stovetop in a pan.

More Pumpkin Recipes

Chai Spiced Pumpkin Cake

Roasted Pumpkin Soup

One-Pot Pumpkin Pasta

Curried Pumpkin Soup

Subscribe to our weekly newsletter or follow us on Youtube for video recipes. 

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

side shot of kaddu sabzi i a green ceramic bowlPin

Bhandara Style Kaddu Ki Sabzi Recipe

This is a khatta meetha kaddu recipe. Learn how to make a traditional Bhandara style kaddu ki sabzi recipe in a few simple steps.
4.50 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 260kcal
Author: Hina Gujral
  • Heavy Bottom Kadhai
Prevent your screen from going dark

Ingredients

  • 500 gram yellow pumpkin, peeled and cut into cubes
  • ¼ cup mustard oil
  • 1 tablespoon mustard seeds (rai)
  • 1 tablespoon cumin seeds (jeera)
  • 1 teaspoon fennel seeds (saunf)
  • ¼ teaspoon asafoetida (hing)
  • ½ teaspoon fenugreek seeds (methi dana)
  • 4 dry red chilies, broken into halves
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder (dhaniya powder)
  • Salt to taste
  • ⅛ cup water
  • ¼ cup jaggery powder or white granulated sugar
  • 1 tablespoon dried mango powder (amchur)
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 2 tablespoon fresh coriander, chopped

Instructions

  • In a heavy bottom pan, heat mustard oil. Once the oil starts smoking, add cumin seeds, mustard seeds, fennel seeds, methi dana, asafoetida, and dry red chilli. Fry till seeds start spluttering.
  • Add pumpkin along with the salt, turmeric powder, red chilli powder, coriander powder, and salt. Stir to combine.
  • Cover and cook the pumpkin cubes over low heat for 20 – 25 minutes or till pumpkin is tender. Stir occasionally in between.
  • Once the pumpkin turns soft, add jaggery powder, mango powder, and kasuri methi. Stir to combine.
  • Let the pumpkin pieces cook over low heat for next 5 minutes. Stir occasionally in between.
  • Serve Kaddu Ki Sabzi warm with poori.

Recipe Notes:

  • For making kaddu ki sabzi, cut or dice the pumpkin into chunky squares. 
  • Always add sugar and mango powder after the pumpkin is tender or almost cooked. Adding them before might increase the cooking time. 
  • Add sugar and mango powder once pumpkin is cooked. 
  • Once the sabzi is ready, you can slightly mash it using the back of a ladle or spoon. 

Nutrition

Calories: 260kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 22mg | Potassium: 678mg | Fiber: 3g | Sugar: 20g | Vitamin A: 11253IU | Vitamin C: 77mg | Calcium: 79mg | Iron: 3mg
For Behind The Scene updatesSubscribe to our newsletter!

You might also like:

20 Indian Thali Ideas
5 Minute Microwave Chocolate Cake
Curd Rice Recipe (Thayir Sadam)
Leftover Dal Paratha Recipe

Get an exclusive newsletter about Behind The Scene Story.

We follow a strict NO SPAM Policy

Share with your friends!
887
SHARES
TwitterFacebook887PinterestTelegramWhatsAppYummly
« Green Boondi Raita Recipe
Chicken Fried Rice Recipe »

Reader Interactions

Comments

  1. Jiggyasa says

    July 03, 2013 at 7:46 am

    I am not a very kaddu fan..but this very dish looks and sounds tempting. I am going to try this out. Best part is the simplicity involved in its cooking 🙂

    Reply
  2. Shaivi says

    May 02, 2017 at 11:01 pm

    Even I prepare khatta meetha kaddu! Loved the presentation!

    Reply
  3. Shona says

    March 07, 2018 at 11:08 am

    Very nice recipe. It looks so delicious in the pics. I don’t like kaddu at all, but this recipe looks so yum. Will surely try this.

    Reply
    • Hina Gujral says

      March 07, 2018 at 1:50 pm

      Thank you so much and hope you start liking pumpkin after trying this recipe 🙂

      Reply
  4. Jayalakshmi Siva says

    November 26, 2019 at 8:44 am

    Yummy and healthy Sabzi

    Reply
  5. Amee Amy says

    December 30, 2020 at 1:12 pm

    Just made this subji! Turned out amazing.. Thanks a bunch..

    Reply
    • Hina Gujral says

      December 30, 2020 at 1:23 pm

      Thank you so much for your loving feedback.

      Reply
  6. Jimmy says

    January 13, 2021 at 8:46 pm

    5 stars
    This flavor combo was terrific!!
    Can I get your advice – despite using an extra TBS of Ghee from the start I found the dish drying up very soon, almost before I could reach the desired end…. And I didn’t want to end up with not fully cooked ingredients… Any suggestions on how to rescue it in the future? Bcoz 4TBP of fat to cook 500g of Raw Pumpkin plus Masalas seems challenging.
    Thanks!!

    Reply
    • Hina Gujral says

      January 14, 2021 at 11:48 am

      I would suggest using a heavy base, non-stick kind of cooking vessel. I cook this dish in 4 – 5 tablespoons of ghee as pumpkin is a soft vegetable that cooks very fast. Also, maintain the stovetop flame at low-medium and not high.

      Reply
  7. Kanika says

    August 22, 2022 at 9:32 pm

    5 stars
    Love this recipe. I searched for it and made it again and again.

    Reply
    • Hina Gujral says

      August 23, 2022 at 7:06 pm

      Your feedback made my day! Thank You

      Reply

Leave Your Rating & Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow Me

  • portrait shot of Hina Gujral in her kitchen.

Hello, I’m Hina Gujral.

Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

More about me →


Reader Favourites

  • Eggless Atta Cake Recipe
  • Eggless Rava Cake Recipe
  • 30 Everyday Indian Meals
  • Eggless Orange Cake Recipe
  • Corn Salsa Recipe
  • Instant Khaman Recipe

Footer

↑ back to top

Newsletter | Privacy Policy| About

© Copyright Fun Food Frolic 2021